Food and drink reporter Tracy Schuhmacher will offer samples of Roasted Vegetable Spread, a seasonal recipe that's perfect for game day, from 10 a.m. to noon Saturday, outside the market office at the Rochester Public Market.

The demonstration is part of the weekly Flavors at the Market series at the Rochester Public Market, 280 N. Union St. Culinary enthusiasts from around town share their recipes every Saturday from May through September.

Flavors at the Market is sponsored by the Rochester Public Market, Friends of the Rochester Public Market and the Democrat and Chronicle.

Also scheduled to offer samplings in September:

Sept 16.: International Sister Cities of Rochester will offer samplings from Waterford, Ireland.

Place the bell pepper, onion, zucchini in separate piles on a baking sheet. Toss each pile with a teaspoon of olive oil and season lightly with salt and pepper. Spread out the vegetables so that they are in a single layer. (They should not be crowded on the pan; you may wish to divide between two baking sheets.) Place the garlic cloves in a small square of aluminum foil and drizzle with a teaspoon of olive oil. Seal the foil package and place on the baking sheet along with the veggies.

Place in the oven and roast, tossing occasionally, until vegetables are soft and are beginning to turn brown around the edges, approximately 45 minutes. Check on the vegetables every 15 minutes or so; remove any vegetables that are browning too quickly.

Remove pan from the oven, take the vegetables off the pan and cool completely.

Place the cooled vegetables in the bowl of a food processor along with the cream cheese. Pulse until well combined but still somewhat chunky. (If you do not have a food processor, just finely chop the roasted vegetables and stir into the cream cheese.)

Taste and season with salt and pepper, if desired. Serve with slices of bread or crackers. Store in the refrigerator in an airtight container for up to 1 week.